Australian Food writer Maggie Beer is part of the slowfood movement and very keen on verjuice(www.maggiebeer.com.au); she did a workshop in Surrey earlier this year(wwwpetershamnurseries.com). The best bit though is THE ONLY UK PRODUCER OF VERJUICE!! www.carr-taylor.co.uk

It's not on their website at the mo but I rang them and was assured that it's a year round available product, they do red and white versions and it cost 3.95 per 75cl bottle. They are based near Battle in Sussex - who lives near enough to test drive it?

Couldn't find it, but think I'm right in saying that it can be made from vine-thinnings-pressed but unfermented or part fermented juice of little green grapes, or of unripe apples /crab apples.

It's the only way of getting an authentic souring. The appley one produces a malic acid souring agent, not sure what the grape acid is but I'm fairly sure it's not citric, which is the souring you get from lemons. Tartaric?

Citric is too aggressive for some muddyevil dishes, and wine isn't sour enough, where the acetic acid in vinegar is too dominant.

If you have an Middle Eastern community (particularly Iraqi or Iranian) anywhere near you then you can normally find grape verjuice in shops catering to that market.

If you are in or near South London then I strongly recommend Persepolis in Peckham. Also an excellent source of dried barberries and mulberries, apricot fruit leather, rose, dill and cucumber water and interesting fruit in season. Saffron is seriously good value for money if you use a lot of it like I do.

Well to be honest we don't find much Verjuice in France, it's even a struggle, as we have been looking for some for our cookers in order to do the old recipes. Therefore i think we'll have to get some from your websites if they can ship abroad !

My crab apple juice pressed on Sunday is now fermenting away too ethusiastically. I've seen verjuice at 10%, but also seen it described as partially fermented. Should I stop it now (Wednesday) before it turns into a revolting cider? And how much salt would stop it? It's only 3/4 of a litre of juice as I thought I'd experiment before the owners of the tree cut it down...

Well I have not found it yet and In which areas we can easily access this in UK . My friend also had feeble grapes to try this at home but couldn't successful . I would be happy to know your ideas regarding this .